A listing of peer reviewed scientific publications and non-peer reviewed scientific studies that focus on subject material that is relevant to sour brewing. Some good journals to keep an eye on for new publications about sour and funky beers include Cerevisia, The Journal of the Institute of Brewing, and The International Journal of Food Microbiology.
Some of the papers are freely accessible and others require journal subscriptions for access.
Brettanomyces
Much of the scientific research done to date on Brettanomyces approaches the yeast from the view point of wine production and treating the yeast as a spoilage organism. These papers can still be useful to brewers interested in using Brett while recognizing the possible preconceptions, motivations, and biases that this viewpoint might contribute. Other groups, notably those led by a couple of Belgian researchers as well as Chad Yakobson's masters work, have studied Brett from the viewpoint of a desired component in certain beer fermentations.
| Title |
Authors |
Date |
Note
|
| Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry |
Yakobson |
2011 |
MSc thesis. Free access.
|
| Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts |
Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx |
2008 |
Free access.
|
| Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeasts |
Victoria Harris |
2010 |
Free access. PhD thesis. HCA's are the precursors to phenolic compounds in beer. See phenol production in Brettanomyces
|
| Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers |
Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx |
2008 |
Free access.
|
| Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast |
Harris, Ford, Jiranek, Grbin |
2009 |
Not free access.
|
| Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines |
Agnolucci, Vigentini, Capurso, Merico, Tirelli, Compagno, Foschino, Nuti |
2009 |
Not free access.
|
| Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media |
Harris, Ford Jiranek, Grbin |
2008 |
Not free access.
|
| The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine |
Barata, Pagliara, Piccininno, Tarantino, Ciardulli, Malfeito-Ferreira, Loureiro |
2008 |
Free access.
|
| Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts |
Vanbeneden, Gils, Delvaux, Delvaux |
2008 |
Not free access.
|
| Genome Survey Sequencing of the Wine Spoilage Yeast Dekkera (Brettanomyces) bruxellensis |
Woolfit, Rozpędowska, Piškur, Wolfe |
2007 |
Free access
|
| Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process |
Nele Vanbeneden |
2007 |
PhD Thesis. Free access.
|
| Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus |
Shantha Kumara, De Cort, Verachtert |
1993 |
Free access.
|
| Esterase Activity in the Genus Brettanomyces |
Spaepen and Verachtert |
1982 |
Brett ester production and destruction. Free access.
|
Lactic Acid Bacteria
Lambic and Spontaneous Fermentation
| Title |
Authors |
Date |
Note
|
| Microbiota and metabolites of aged bottled gueuze beers converge to the same composition |
Spitaelsa, Van Kerrebroeckb, Wiemea, Snauwaerta, Aertsa, Van Landschoot, De Vuyst, Vandamme |
May 2015 |
Not free access
|
| The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer |
Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme |
April 18, 2014 |
Free access
|
| BELGIAN ACIDIC BEERS Daily Reminiscences of the Past |
Verachtert and Denderlinckx |
2014 |
Not free access.
|
| Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations |
Steensels and Verstrepen |
2014 |
Not free access
|
| Microbiota and metabolites of aged bottled gueuze beers converge to the same composition |
Spitaels, Kerrebroeck, Wieme, Snauwaert, Aerts, Van Landschoot,De Vuyst, Vandamme |
2014 |
Not free access
|
| Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale |
Bokulich, Bamforth, Mills |
April 18, 2012 |
Free access.
|
| Characterization of aroma and flavor compounds present in lambic (gueuze) beer |
Katherine Witrick |
2012 |
PhD Thesis. Free access.
|
| Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’ |
Scholtes, Nizet, Colin |
2012 |
Free access.
|
| Fermentation Studies on the Traditional Russian Drink “Sourish Shchi” |
Dankovtsev, Vostrikov, Markina |
2002 |
Free access.
|
| Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the Production of a Special Belgian Acidic Ale |
Martens, Iserentant, Verachtert |
1997 |
Free access.
|
| Synthesis of Aroma Compounds By Wort Enterobacteria During the First Stage of Lambic Fermentation |
Martens, Dawoud, Verachtert |
1992 |
Free access.
|
| Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentation |
Martens, Dawoud, Verachtert |
1991 |
Free access.
|
| Identification of Lambic Superattenuating Micro-Organisms By the Use of Selective Antibiotics |
Shantha Kumara and Verachtert |
1991 |
Free access.
|
| Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze |
Spaepen, Van Oevelen, Verachtert |
1978 |
Free access.
|
| Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze |
Van Oevelen, Spaepen, Timmermans, Verachtert |
1977 |
The source of the data used to create the Apte chart of which microbes are active at a given time in Lambic Fermentation as presented in his 2004 slideshow and in Wild Brews. Free access.
|
| Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze |
Van Oevelen, De L'Escaille Verachtert |
1976 |
Free access.
|
| Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of contamination and resistance |
Nicholas A Bokulich, Jordyn Bergsveinson, Barry Ziola, David A Mills |
March 9, 2015 |
Free access; measures LAB and yeast populations throughout a brewery with a coolship, controlled sour beer production, and traditional clean beer production.
|
Other resources
These studies, presentations, or discussions aren't peer reviewed but they do contain useful info for brewing sour and funky beers..